£40,000 per annum plus service charge

All applicants must be able to provide evidence of their Right to Work in the UK. They must also provide evidence of a clean Police Record.

Purpose of the Role

As a Food and Beverage Manager you will ensure in the smooth running of the food and beverage offer in the hotel. You will have the responsibility to develop, innovate and deliver a product mix which is quality driven whilst maintaining aggressive financial returns. This will be driven by ensuring that all working methods are reviewed and best practice is achieved so we in turn can grow our business whilst delivering excellent guest service.

The Food and Beverage Manager must be able to solve problems quickly professionally and pleasantly. They must be able to deal successfully with a wide variety of people from different cultures and backgrounds. Be initiative, have self-discipline, effective communication skills, and the ability to organize and direct the work of others.

You are responsible for making decisions that directly affect the day-to-day operations of the above. Your main areas of responsibility are:

Training:

• Train and develop staff to maximise performance, aid retention and reduce turnover.

• Accountable for the delivery of performance in line with Company procedures.

• Lead and inspire individuals to develop a highly motivated, committed team.

• Ensure team receive, understand & adhere to all company policies & procedures.

• Co-ordinate workload of staff within the hotel including rotas etc

Finance:

• Ensuring completion of hotel daily accounts (end of day on EPOS) and all company paperwork as per company procedures, ensuring all relevant information is passed to the relevant person.

• To help the General Manger work within the company set budgets while providing the standard of service required, including staff budget, equipment budget, stock costs.

• Control the cash handling within the food and beverage operation to ensure all cash/credit card payments are recorded accurately.

• Ensure the security of monies held in the property.

• Control all stocks within the hotel food and beverage operations and ensure stock takes are completed accurately and on time each week for accounting purposes.

• Develop all aspects of sales within the hotel, implementing new initiatives to meet and exceed targets.

• Ensure GP figures are to target.

• Be responsible for ensuring spend per head is increased year on year, without jeopardising guest satisfaction and quality.

• Be responsible for all ordering and repairs within their department, obtaining quotes, receiving/querying/authorising all invoices and ensure the correct person receives these.

Customer Service:

• Manage all aspects of the customer service within the food and beverage operation in order to anticipate and exceed customer expectations.

• Develop product knowledge to ensure accurate delivery of service.

• Monitor, analyse and provide feedback to the GM regarding complaints and all other customer feedback in order to identify trends and take pro-active actions.

• Resolution of customer complaints within the food and beverage operation.

• Ensure all Health and Safety procedures are implemented according to Company standards including food hygiene and liquor licence requirements.

Communication:

• Keep General Manager and all staff informed on all relevant business issues & updates using varied methods of communication.

• Provide detailed and accurate reports if required by General Manager.

• Hold staff and management meetings as agreed by the General Manager to review & improve performance, communicate minutes & actions to General Manager.

• Work closely with the Executive Chef on a daily basis to ensure the smooth running of the operation.

Supplier Management

• Carry out all supplier communication activity in line with company.

• Ensure suppliers have a full understanding of all product and service specifications in order to ensure effective delivery.

• Complete orders in line with company procedures to ensure correct stock levels are maintained.

• Ensure best price being received along with best quality.

Incident Management:

• Manage all incidents in line with company procedures.

• Ensure all staff is adequately trained in hotel procedures.

• Anticipate potential problems/situations and act accordingly to create solutions.

• React in line with company procedure to any unexpected situations.

• Review services offered & obtain feedback from internal & external customers on an ongoing basis and contribute ideas for continued development

• Ensure hotel meets all legal requirements with regards to liquor licensing, fire protection, health and safety etc.

The above list is to be used as a guideline only and is not an exhaustive list. Overall a Food and Beverage Manager is there to support the General Manager with all aspects of hotel.

£40,000 per annum plus service charge

All applicants must be able to provide evidence of their Right to Work in the UK

Responsibilities:

As a Sous Chef you will assist the Head Chef to ensure in the smooth running of the food offer in the hotel. To effectively manage the kitchen team to achieving the highest standard of food production especially in the Head Chef’s absence. To control and manage the food cost in line with the budget, source ingredients in accordance with the Company’s sourcing policy and control production and portions in line with agreed specifications.

The Sous Chef must be able to solve problems quickly and in a professional and pleasant manner. They must be able to deal successfully with a wide variety of people from different cultures and backgrounds. Be initiative, have self-discipline, effective communications skills, and the ability to organize and direct the work of others.

You will assist the Head Chef in the below and be solely responsible for the below in their absence:

Training:

• Train and develop staff to maximise performance, aid retention and reduce turnover.

• Accountable for the delivery of performance in line with Company procedures.

• Lead and inspire individuals to develop a highly motivated, committed team.

• Ensure team receive, understand & adhere to all company policies & procedures.

• Co-ordinate workload of staff within the hotel including rotas etc

• To ensure that the kitchen team comply with the policy on personal hygiene and uniform

• Support all members of the team to reach their full potential and give them the opportunity to develop their career

Finance:

• Ensuring all relevant information is passed to the relevant person.

• To help the Head Chef work within the company set budgets while providing the standard of service required, including staff budget, equipment budget, stock costs.

• Control all stocks within the hotel food operations and ensure stock takes are completed accurately and on time each week for accounting purposes.

• Develop all aspects of sales within the hotel, implementing new initiatives to meet and exceed targets.

• Ensure GP figures are to target.

• Be responsible for all ordering and repairs within their department, obtaining quotes, receiving/querying/authorising all invoices and ensure the correct person receives these.

Customer Service:

• Develop product knowledge to ensure accurate delivery of service.

• Monitor, analyse and provide feedback to the Head Chef regarding complaints and all other customer feedback in order to identify trends and take pro-active actions.

• Resolution of customer complaints within the food operation.

• Ensure all Health and Safety procedures are implemented according to Company standards including food hygiene.

Supplier Management:

• Carry out all supplier communication activity in line with company.

• Ensure suppliers have a full understanding of all product and service specifications in order to ensure effective delivery.

• Complete orders in line with company procedures to ensure correct stock levels are maintained.

• Ensure best price being received along with best quality.

Incident Management:

• Manage all incidents in line with company procedures.

• Ensure all staff are adequately trained

• Anticipate potential problems/situations and act accordingly to create solutions.

• React in line with company procedure to any unexpected situations.

• Ensure department meets all legal requirements

• To ensure cleaning rotas are operational throughout the food production and service areas.

This position requires a 2 year minimum position as Sous Chef at a property with no less than 3AA rosettes.

£11 per hour plus service charge

Various hours available

All applicants must be able to provide evidence of their Right to Work in the UK

Purpose of the Role

We have a fantastic opportunity to assist the Restaurant Team in the smooth service running of our stunning Restaurant.

• As a Server you will be delivering a high level of service to all of our guests.

• Delivering the Eriska Restaurant and Bar concept and ethos to the required five star standards

• Be able to competently maintain the operation of the restaurant and bars during service

• To inspire and motivate your peers to deliver outstanding customer service

• Responsible for cash and stock security

• Pro-actively learn and know in detail our Food and Beverage offerings, being able to passionately describe and sell this to our guest

• Carry out the set up and breakdown of the restaurant

£11 per hour plus service charge

Various hours available

All applicants must be able to provide evidence of their Right to Work in the UK

Purpose of the Role

• To clean and present guest bedrooms to the highest of standards to set guidelines in the time allotted.

• Restock guest rooms, clean surrounding public areas and to assist in reporting faults and stocking areas.

This role would suit an experienced Room attendant or Housekeeper who has previous experience in a similar role.

We are offering flexibility on days and hours so this would suit someone who is looking for employment that offers a good work life balance.

£31,000 per annum plus service charge

All applicants must be able to provide evidence of their Right to Work in the UK

Responsibilities:

• To work with the restaurant team to understand customer expectations, comments and to handle any complaints to satisfy the customer promptly

• To consistently prepare and cook all food to the standards and dish specifications, and train the team to do the same

•  To be hands on and present during the busy service periods

•  To be a team player at all times and be prepared to be flexible in order to ensure that all operations are always as guest-focused, efficient and profitable as possible.

•  To ensure that the hotel’s Health & Safety Policy and Food Safety Management System are adhered to in the kitchen including all related paperwork checks & record keeping

•  To ensure the menu, daily specials and special menus are available, as appropriate 

• To ensure functions menus are managed effectively in conjunction with the manager in charge

• To ensure that the kitchen team are fully prepared, stocked and set for service

This role requires previous minimum experience of 2 years at a 3 AA rosette level.

£12 per hour plus service charge

8am-5pm, 5 days out of 7

All applicants must be able to provide evidence of their Right to Work in the UK. They must also provide evidence of a clean Police Record. Own transport is required due to the remote location of the Estate. Uniform and safety wear is provided.

Purpose of the Role

Eligible candidates must have a basic knowledge in the following;

• The ability to use gardening power tools, starting, refueling and general maintenance of brush cutters, hedge trimmers, extendable equipment and lawnmowers.

• Plumbing, electrics, joinery, repair work & painting

• Knowledge and ability to use hand tools while carrying out general gardening tasks.

• Be able to follow basic instructions given by supervisors and carry them out promptly.

• Have a knowledge of plants and how to maintain and plant them.

• Ensure awareness and compliance with all Health & Safety work practices.

• Be able to follow instructions given by the Hotel Management team and carry them out in a timely manner.

• Knowledge of painting and decorating is a plus.